Kitchen Stories: Broccoli & Feta Savory Tart

Research has conclusively informed us about the protective effect of broccoli and its nutritional value, which places it in a high position with respect to the beneficial contribution to human body.
Wherever we look we will find countless references to how good does that have to integrate in our diet, as it contains very few calories that make it ideal for various types of diets. This vegetable consists of several sections and provides a variety of flavors. One of the main features is the strong smell that emerges when cooked.
The Tart with Broccoli & Feta cheese that «Kitchen Stories» today proposes is delicious, hearty, and may replace a main course.
Yours!

work: 20′

time: 50′

easy:

★Click with your mouse on the images to learn more.

Ingredients (~10 servings) 3 phyllo pastry sheets 500g broccoli florets vegetable oil for the phyllo 130g flour 300g milk 2 eggs, large 200g feta cheese 100g emmental cheese, grated salt & pepper	Clean and wash broccoli under running water. Put in the basket of the cooker and steam for 5 minutes. Remove from the steam, allow to cool and divide into florets.	Crumble the feta in a large dish with a fork and set aside. In a small bowl, add the milk and break the eggs.
Beat with wire and salt and pepper.	To make the filling of the tart sieve the flour in a large bowl, open a hole and pour the whipped mixture of milk.	Mix with the wire to unite ingredients.
Add the crumbled feta cheese and a bit of grated Emmental. The rest we'll add it to the end.	We take a pan for tarts Ø24-26cm (Ø10in) and grease with a brush. Base and sides. Spread the first sheet and grease. if the phyllo is too much in excess from the sides, cut and spread on the base of the tart case.	Add the second and third phyllo and grease them. Gently push your palm to apply well into the tart case.
Using the brush you turn inward as many phyllo are left over, round and round like a wreath.	Above the phyllo, you placed, you arrange the florets of broccoli. On top pour whipped milk-flour-feta mixture to cover the entire broccoli.	Finally sprinkle with the remaining grated Emmental. Bake on the lower rack in a preheated forced air oven at 190℃ (374℉, Gas Mark:5) for ~30 minutes or until inflated, cooked and golden brown. Remove the tart from the oven and let it cool down for a while. Served and eaten lukewarm.